FOIL-PACK CHICKEN & MUSHROOMS
Discover Foil-Pack Chicken & Mushrooms, a tasty dish of chicken, ham and mushrooms. It's easy to make-and even easier to clean up-with foil-pack preparation. No pots and pans are required for Foil-Pack Chicken & Mushrooms.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix soup and 1/4 cup water. Combine stuffing mix and remaining water; spoon onto centers of 6 large sheets heavy-duty foil sprayed with cooking spray.
- Top with chicken, ham, vegetables and soup. Fold foil to make 6 packets; place in single layer on rimmed baking sheet.
- Bake 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before carefully opening packets.
Nutrition Facts : Calories 310, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
FOIL-PACK ARTICHOKE & CHICKEN DINNER
Get food ready fast with Foil-Pack Artichoke & Chicken Dinner! This Healthy Living foil-pack artichoke and chicken dish is tasty and easy to clean up.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.
- Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
- Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening.
Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
CAMPFIRE FOIL PACKS
These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.
Provided by Natural Chef Michelle
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g
FOIL-PACK CHICKEN & MUSHROOM DINNER
This is a great make-ahead recipe. You can make the packets up in the morning and refrigerate....pop them in the oven when you get home.
Provided by Pam-I-Am
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F (if you are not making these ahead).
- Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray.
- In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
- Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
- Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
- Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
- Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time).
- Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.
Nutrition Facts : Calories 363.3, Fat 9.1, SaturatedFat 2.5, Cholesterol 89.3, Sodium 1299.1, Carbohydrate 29, Fiber 5.2, Sugar 3.5, Protein 39.5
CHICKEN AND ZUCCHINI FOIL PACKS
I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand. -Dianna Smith, Newport, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly. , Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly., Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 838mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 39g protein. Diabetic Exchanges
EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY
Here's what you need: olive oil, whole grain mustard, dijon mustard, dried thyme, dried rosemary, lemon zest, salt, ground black pepper, baby red potatoes, carrots, boneless, skinless chicken breasts, lemon, fresh rosemary, fresh parsley leaf
Provided by Ochi Scobie
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (220˚C).
- In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
- Cut four sheets of foil, about 14 inches (35 cm) long.
- Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
- Drizzle with olive oil and season with salt and pepper.
- Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
- Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 66 grams, Fat 13 grams, Fiber 8 grams, Protein 53 grams, Sugar 6 grams
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